发酵乳

发酵乳中ACE抑制剂的超滤分离

Separation of ACE inhibitors by UF from fermented milk

具有ACE抑制活性的发酵乳制品的开发

Development of fermented milk product with ACE inhibitory activities

瑞士乳杆菌发酵乳ACE抑制肽的研究

The studies of the fermented milk ace restrain peptide by lactobacillus helveticus

抗氧化乳酸菌L4的SOD活性及其发酵乳的抗氧化作用

SOD Activity of lactic acid bacteria L4 and the antioxidation of its fermented milk

HACCP在灭活发酵乳饮料中的应用

Application of HACCP on Inactivated Fermented Milk

选用MRS培养基，采取试管法，试验曲霉和云芝多糖对鼠李糖乳杆菌增殖的影响，并将其应用于鼠李糖乳杆菌发酵乳的研究中。

The polysaccharides were confected to a certain concentration solution , then added to MRS medium to culture Lactobacillus rhamnosus .

本实验采用超滤法分离发酵乳中的ACE抑制肽，研究了超滤工艺的主要技术参数。

In this experiment , the ultrafiltration technology of ACE inhibitory peptides derived from fermented milk was studied .

ACEI发酵乳的稳定性与降血压效果试验研究

Study on Stabilities and Antihypertensive Effect of ACEI Fermented Milk

以发酵乳及其乳清为样品，每种样品分别以10mL/kg和20mL/kg两种不同剂量连续3d灌胃原发性高血压大鼠。

Oral administration of the fermented milk or its whey to spontaneously hypertensive rats ( SHR ) for three days in 10 mL / kg and 20 mL / kg dosage respectively .

利用用LactobacillusAcidophilus13084制备的发酵乳饲喂Wistar系和SHR系大白鼠，研究对其血压的影响。

Study the effect on blood pressure in wistar Rat and SHR Rat through feeding fermented dairy prepared by Lactobacillus acidophilus .

对一种古老而新型的酒精性发酵乳饮料&开菲尔（Kefir）做了一般性介绍。

An ancient but new-style milk beverage-Kefir was introduced in this paper .

嗜酸乳杆菌发酵乳的凝乳时间由16h缩短为5h，pH为4.61～4.65；

The curd time of Lactobacillus acidophilus fermented milk was shortened to 5h from 16h and pH was 4.61 ~ 4.65 ;

通过在复原脱脂乳中添加4%酪蛋白可以使LC-15发酵乳的ACE抑制活性提高到81%；

Four percent casein enrichment in reconstituted skim milk could increase the ACE-inhibitory rate to a value of 81 % .

在模拟胃肠环境消化条件下LC-15发酵乳的ACE抑制活力从最初的85%下降到78%。

The ACE-inhibitory activity of LC-15 cultured milk decreased from 85 % to 78 % under the condition of simulated gastrointestinal digestion .

WPC在发酵乳制品生产中广泛使用，但是关于其对产品稳定性的影响鲜有报道。

Whey protein concentrate was widely used in fermented milk beverage ( FMB ), but the effects on the stability of the products were rarely reported .

用瑞士乳杆菌生产具有抑制血管紧张素转换酶（ACE）活性的发酵乳并从其中分离血管紧张素转换酶抑制剂（ACEI）。

To produce fermented milk that can inhibit the activity of angiotensin converting enzyme ( ACE ), then the angiotensin converting enzyme inhibitor ( ACEI ) can be purified from the fermented milk .

干酪乳杆菌LC-15发酵乳血管紧张素转换酶体外抑制活性的研究

In vitro study of angiotensin converting enzyme inhibitory of Lactobacillus casei lc-15 fermented milk

介绍CPPs的结构与功能、制备工艺和检测方法并对发酵乳制品（发酵乳和干酪）中的CPPs进行了讨论。

The structure and function , the technics of production , the testing methods and in the fermented milk production about CPPs were introduced in this paper .

本文通过对瑞士乳杆菌（Lactobacillushelveticus）发酵乳及其乳清的血管紧张素转化酶（ACE）抑制活性的体外检测和先天性高血压大鼠的体内检测，研究它的降血压功能。

The angiotensin converting enzyme ( ACE ) inhibiting activity of Lactobacillus helveticus fermented milk and its whey was determined in this paper , and their effects on blood pressure were investigated using spontaneously hypertensive rats .

方法：将发酵乳杆菌加入含不同浓度CPP-ACP的蔗糖培养基中，厌氧培养48h，用精密pH计检测培养基上清液的pH值，计算pH的变化值ΔpH（初始pH值-终末pH值）。

METHODS : Lactobacillus fermentum was inoculated in medium containing 1 % sucrose and different concentrations of CPP-ACP and grew in anaerobic condition at 37 ℃ for 48 hours . The primary pH values and final pH values of the supernate were measured , then the △ pH was compared .

芦荟凝胶发酵乳的最佳工艺条件为：发酵温度42℃、发酵时间4.5h、菌种接种量4.0%、蔗糖含量7.0%、芦荟凝胶汁含量10%。

The optimal aloe gel yogurt technology conditions were : fermentation temperature of 42 ℃, fermentation time of 4.5h , inoculation concentration of 4.0 % , sucrose concentration of 7.0 % , aloe gel juice content of 10 % .

发酵乳的营养与保健作用

The Function of Nutrition and Health protection of the Fermented Milk

凝固型含醇发酵乳的研制

Research on the Production of Solidified Fermented Milk with Low Alcohol

黑豆山楂发酵乳稳定性的研究

Study on stability of fermented milk of black soybean and haw

嗜酸乳杆菌发酵乳增酵因子的研究

Study on Promoting Fermentation Factors of the Lactobacillus acidophilus Fermented Milk

光谱法测定发酵乳中乙醛和双乙酰含量的变化

Study on the change of aldehydes and diacetyls in fermented milk

发酵乳中血管紧张素转换酶抑制剂的分离与鉴定

Isolation and Identification of Angiotensin Converting Enzyme Inhibitors from Fermented Milk

瑞士乳杆菌发酵乳制品的研究

The Study of the Dairy Product Fermented by Lactobacillus Helveticus

发酵乳制品中苯甲酸的来源及水平

Origin and levels of benzoic acid in fermented dairy products

乳品加工，乳酸菌利用，发酵乳研发。

Dairy Products , Lactic Acid Bacteria Application , Fermented Dairy Products .